FLOURLESS CHOCOLATE CAKE
Use our BakeBot Ai Chat for instant answers.
Why I Love This Recipe
Reprinted from Celi-Yak News - Fall 2010
Ingredients You'll Need
2/3 cup butter, chopped
4 squares (112 g) Baker’s semi sweet
chocolate, chopped
1 cup granulated sugar, divided
1 tsp Maxwell House instant coffee, dissolved
in 2 tbsp hot water
3 eggs, separated
2 cups ground almonds
1 tbsp icing sugar
1 cup fresh raspberries
Directions
Preheat oven to 325 F.
Microwave butter, chocolate, ¾ cup of granulated sugar and dissolved coffee in a microwaveable bowl on medium – 2 ½ minutes or until butter is
melted and chocolate is almost melted.
Stir until chocolate is completely melted and slightly cooled.
Beat egg yolks and to chocolate mixture.
Stir in ground almonds. In a separate bowl, beat egg whites with electric mixer on high speed until foamy.
Gradually add remaining 1/4 cup granulated sugar, beating until stiff peaks form.
Gently fold egg whites into chocolate almond mixture until just combined.
Spoon mixture into parchment-lined 20 cm (8-inch) springform pan.
Tap lightly on counter to release any air bubbles.
Bake 1 hour or until wooden toothpick inserted in centre comes out clean. Let cool 2 hours.
Sprinkle with icing sugar; serve with fresh raspberries.
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
